Chewy brown sugar cookies

1.Put the butter and sugar in a large saucepan and set over a medium heat. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside off the heat for 5 minutes to cool. Meanwhile, mix the flour, baking powder, bicarbonate of soda, cinnamon and salt in a bowl.

2.With a wooden spoon, beat the egg and vanilla into the
butter-sugar mix, then beat in the dry ingredients until
completely combined. Transfer to a bowl, cover with a plate and chill for at least 2 hours (up to 24 hours).

3.Preheat the oven to 180oC, gas mark 4; line 2 large baking trays with parchment. Leave the cookie dough out of the fridge for 15 minutes to warm up a little. Roll into 12-14 balls (about 65-70g each) and space out well on the baking trays (the cookies spread quite a lot during cooking, so bake in more than 2 batches if needed). Bake for about 15 minutes, turning the trays halfway if needed, until deep golden and cracked on top. Cool for 5 minutes on the trays, then transfer to a wire rack to cool completely.